Recipe of the Month: Egg pasta with fava beans, Provolone Valpadana DOP and black truffles

The Italian olive harvest season is coming to an end. What better reason to make a quick and delicious, homemade meal for your family tonight?


Fall was harvest season for olives in Italy and we needed no further encouragement to share a recipe that not only highlights the exceptional flavours of Italian Extra Virgin Olive Oil, but also incorporates many of our favourite Italian-made ingredients.

Egg pasta with fava beans, Provolone Valpadana DOP and black truffles


  • 320g egg pasta
  • 1.5kg of broad beans (or 375g shelled fava beans)
  • 2 mature tomatoes
  • Italian extra virgin olive oil
  • 2 cloves of garlic
  • 10 leaves of basil
  • salt
  • pepper
  • 100g (approximately) of Provolone Valpadana DOP, cut into small cubes
  • 1 black truffle


  1. If using shelled broad beans, remove them from their pods, place them in boiling water and allow to boil for about 2 minutes to soften. Drain and immediately run under cold water. Once cool enough to handle, peel or gently squeeze the beans to release them from their skin.
  2. Skin the tomatoes, take out their seeds and cut their pulp into cubes.
  3. Heat the olive oil in a large sauce pan and brown the garlic. Add the beans and cook for 2 minutes. Add the tomato and basil. Stir. Season with salt and pepper and continue cooking for a few more minutes.
  4. Meanwhile, cook the pasta al dente in salted water according to package instructions. Strain and add the pasta to the sauce. Add the cheese and serve on warm plates.
  5. Garnish with truffle slices.
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